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On food: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc.

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American Libraries
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Source: http://books.google.com/books?id=tUez2mLkFusC&oe=UTF-8
Cornell University Library
by Olsen, John C. (John Charles), b. 1869; Chaney, Mary E. sgn
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Cornell University Library
by Martyn, Charles, b. 1874
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The Library of Congress
by Olsen, John Charles; Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC
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California Digital Library
by Olsen, John C. (John Charles), b. 1869
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Cornell University Library
by Snyder, Harry, 1867-1927
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